Earlier this week, my husband came home from work to find me in my apron making yet another chocolate treat! I had purchased some organic cream cheese on sale, thinking I might make something chocolatey with it.
And then the inspiration came.
I got out all the ingredients and went to work.
What came out was chocolately goodness so divine, that I had to ration his daily amounts because he just.couldnt.stop (he would eat SIX at a time, is that normal?? I think not).
And today, just a few short days later... there is just one left and he has asked me to make more soon.
Probably yes, but in exchange for a foot massage.
Read on for the recipe!
Chocolate & Banana Truffles
contains no: eggs, tree nuts, soy, gluten
1 ten ounce package of enjoylife mega chunks
1 eight ounce container of organic cream cheese
4-5 bananas cut into chunky rounds
perky's crunchy rice cereal (optional)
Using a double broiler, slowly melt the chocolate
Add in the cream cheese and stir
Once completley melted, remove from burner
Slice the banana into chunks while the chocolate begins to cool
Start dipping the bananas when the chocolate is warm but not hot (as in, you won't burn your finger but it's warm and not cool)
Use a spoon or tongs to help coat the banana with a thick layer of chocolate
Add to unbleached waxed parchment paper
Sprinkle on perky's rice cereal (if desired) and shredded coconut
Place in the refrigerator to cool
Come back after a while (say 20 minutes) and add the sticks (if you want, this is an optional step too!)
Press the chocolate around the sticks with your hand so they stay in well
After they refrigerate, they become very firm
Makes about 24 truffles.
** You can sub the cream cheese for non-dairy cream cheese, too.
You may have to hold yourself (or your husband) back so you don't eat them all in one sitting.
We had a halloween party for Sophie and her friends over the weekend, and I made caramel apple slices. (with homemade maple caramel of course!)
She was stoked. It was a fun time!